Re: Low health risk from acrylamide in food: expert panel

From: Tim Tyler (tim_at_tt1lock.org)
Date: 08/06/04 

Date: Fri, 6 Aug 2004 20:04:28 GMT

Eric Bohlman <ebohlman@omsdev.com> wrote or quoted:

> The fact that the research shows that acrylamide is found in a wide variety
> of foods, not all of which are "highly processed" also implies that dietary
> exposure to it is not at all a recent phenomenon. And that means that even
> if it *does* turn out to be unhealthy, it's not a problem that needs to be
> addressed with any particular urgency. If it's been going on for
> centuries, then it's entirely reasonable to go slow in figuring out how to
> deal with it, rather than jumping in based on speculation.

I can't say I favour the idea that a problem's urgency is
inversely associated with how old it is.

Presumably the idea is that old problems can't need fixing that badly -
since they can't be that important or they would have been solved already.

Not entirely illogical - but I refer you to problems such as smallpox,
measles, mumps and rubella. 

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